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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №194 "Esmeralda" → Housing → Consolidated recipe

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer79.0 340.75 269.19 90.71 71.66 
Total17.7 82.3 1021.75 841.23 271.99 223.94 
Losses 0.86%7.23 1.93 
Output16.6 83.4 1000.00 834.00 222.01 
Losses before baking/boiling, shrinkage 0.42988%82.3 4.39 3.62 1.17 0.96 
Baking/boiling 1.28%13.02 3.47 
Losses after baking/boiling, shrinkage 0.42988%83.4 4.34 3.62 1.15 0.96 
List of recipes
Fruit layer in candy No. 194
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 181.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 455.90 45.59 82.65 8.26 
3Strawberry cooking69.0 222.88 153.79 40.40 27.88 
Total36.2 63.8 1327.14 846.76 240.59 153.50 
Losses 0.8%6.76 1.23 
Output16.0 84.0 1000.00 840.00 181.28 152.28 
Losses before baking/boiling, shrinkage 0.39944%63.8 5.30 3.38 0.96 0.61 
Baking/boiling 24.04%317.81 57.61 
Losses after baking/boiling, shrinkage 0.39944%84.0 4.03 3.38 0.73 0.61 
Liqueur layer in candy No. 194
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  99.99 —   9.07 —   
3Wine "Madera"—  99.99 —   9.07 —   
4water—  10.16 —   0.92 —   
5Paint red—  1.00 —   0.091—   
Total21.0 79.0 1011.13 798.79 91.72 72.46 
Losses 1.1%8.79 0.80 
Output21.0 79.0 1000.00 790.00 90.71 71.66 
Losses before baking/boiling, shrinkage 0.55021%79.0 5.56 4.40 0.50 0.40 
Losses after baking/boiling, shrinkage 0.55021%79.0 5.56 4.40 0.50 0.40 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 266.2 kg finished product
in kind
in solids
1Sign up99.85190.10 189.82 
2Apricot puree10.0 82.65 8.26 
3Strawberry cooking69.0 40.40 27.88 
4Cognac—  9.07 —   
5Wine "Madera"—  9.07 —   
6Sign up—  0.92 —   
7Paint red—  0.091—   
Total332.30 225.96 
General losses 1.7%3.95 
Output83.4 266.20 222.01 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№194 "Esmeralda" (Housing) included in recipes:

№194 "Esmeralda"No. 194

Recipe on №194 "Esmeralda" (Housing) contained in handbooks:

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